Zanussi ZCE 631 manual Cooking Chart - Conventional Oven

Cooking Chart - Conventional Oven

These charts are intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.

Food	Temperature (°C)	Runner	Cooking
		Positions	Time (mins)
Biscuits	170-200	2	25-30
Bread, buns, yeast, doughs	200-230	2	35-45
Casseroles	140-170	1 - 2	90-180
Cakes - small, Queen Victoria sponge	170-190	1 - 2	18-25
Cakes - madeira, rich fruit	130-180	2	90-150
Choux pastry, eclairs	200-230	2	30-35
Fish	200-230	2	20-40
Fruit pies, plate tarts, crumbles	180-210	2	50-65
Meringues	90-100	2	90-150
Milk puddings	140-160	2	90-150
Pate, terrine (in baine-marie)	160-180	1 - 2	60-90
Pizzas	200-230	1 - 2	25-30
Puff pastry, sausage rolls, vol-au-vents	230-250	2	15-25
Quiches, flans	170-200	1 - 2	50-60
Scones	230-250	2	8-12
Souffle	200-230	2	35-45
Stuffed vegetables	230-250	2	35-45
Roast meat & poultry	180-200	2	see meat + poultry
			roasting chart
Yorkshire pudding	200-230	2	40-50
Keep food warm, heat dishes	90-100	2

Meat and Poultry Roasting Chart (Conventional Oven + Fan Oven)

Meat	Cooking Time
Beef	20-35 mins per 1/2kg (lb) + 20-35 mins
Beef, boned	25-35 mins per 1/2kg (lb) + 25-35 mins
Mutton and Lamb	25-35 mins per 1/2kg (lb) + 25-35 mins
Pork and Veal	30-40 mins per 1/2kg (lb) + 30-40 mins
Ham	30-40 mins per 1/2kg (lb) + 30-40 mins
Chicken	15-20 mins per 1/2kg (lb) + 20 mins
Turkey and Goose	15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
	+ 15 mins per 1/2kg over 3.5kg (7lb)
Duck	25-35 mins per 1/2kg (lb) + 20 mins

When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table below).

MEAT	TEMPERATURES
Beef	Rare - 60°C
	Medium - 70°C
	Well Done - 80°C
Pork	Well Done - 80°C
Lamb	Medium - 70°C
	Well Done - 80°C

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